Giáo trình Tiếng Anh nhà hàng quốc tế: Phần 2

Mỗi bài trong cuốn Tiếng Anh nhà hàng quốc tế trình bày một khía cạnh khác nhau của các hoạt động trong khách sạn như đặt bàn, gọi món ăn, chuẩn bị món ăn, bày dọn bàn, thanh toán hóa đơn,... và tập trung vào phần ngôn ngữ chức năng có liên quan với các hoạt động này. Mời các bạn cùng tham khảo nội dung phần 2 cuốn sách.

UNIT Later stages of the meal Các g ia i đoạn sau bữa ăn To start you off B đ ầ u Think of a good restaurant that you know Which of these items would it serve after the main course? Would it serve any other items which are not on the list? In what order would it serve the items? Hãy n g h ĩ nhà hàng tốt mà bạn biết M ón số sau mà phục vụ sau chính? Nó có phục vụ khác khơng nằm tron g danh sách khơ ng? Nó phục vụ theo thứ tự nào? (a) (b) (c) (d) (e) (f) (g) (h) petits fours, mints, Turkish delight, or other small sweets cheese coffee dessert cigars liqueurs fresh fruit dessert wine or fortified wine The table sets out some of the basic ingredients and prepared elements of desserts From the list, can you find two more items for each heading? Bảng đặt m ột số thành phần thành phần dược chuẩn bị trảng miệng Từ danh sách, bạn tìm thêm hai cho m ỗi tiêu đề không? Fruits oranges Nuts walnuts Flavourings coffee Dried fruits currants Other basic ingredients flour Prepared elements meringue almonds - batter - cherries - cinnamon - cream - eggs - ginger - pastry - pineapple - pistachios - plums - raisins - prunes - vanilla How many more items of each type can you name? (You will find lists of these items on page 94-95 and pages 188-184 Có thuộc loại mà bạn có th ể kể tên? (Bạn tìm thấy danh sách trang 94-95 trang 188-184 89 Which verb goes with which picture? Động từ đ i với hình nào? to beat - to chop - to dip - to grate - to grind (past tense: ground) - to shred - to whip Can you name desserts of these different kinds? Bạn có th ể nêu tên trá n g m iệng thuộc loại khác không? (a) very sweet - not very sweet - rich - light - not fattening (b) which contain no flour (c) which contain no or very little sugar Can you name desserts which include: Bạn có th ể nêu tên trá n g m iệng bao gồm : jelly - ice cream - whipped cream - short pastry - flaky pastry - choux pastry - sponge (cake) - chocolate - marzipan Add any cheeses that you know to this list: Hãy thêm lo i m át vào danh sách sau đây: Strong: Gorgonzola Rather strong: Cheddar Mild: Philadelphia Rather mild: Brie Hard: Cheddar Medium hard: Gorgonzola Soft: Brie Cream: Philadelphia Blue: Gorgonzola You will use the list in Exercises 13 and 14 Bạn sử dụng danh sách tập 13 14 Developing the topic P h t triển chủ đề Q _Q You will hear a list of fifteen ingredients that can be used in desserts Write down each ingredient Bạn nghe m ộtdanh sách gồm m ười lăm thành phần có tron g trá n g miệng H ãy viế t m ỗi thành phần For example: sliced oranges 90 đư Play the tape again, and follow the procedure for Exercise on page Mở băng lần nữa, thực theo thủ tục tập trang Llsten to the descriptions of three desserts, and complété the details in the chart Lắng nghe phần m iêu tả ba trảng m iệng, hoàn thành chi tiẽ t biểu dồ It's a It consists of Apple Charlotte cold cooked, _ apples, _ crumbs and _ of Apricot amber Malakoff pudding and _ in a mixture of and — with on top It's flavoured with and it's served with , C LO • — — — JI Play the tape again, and follow the procedure for Exercise on page M băng lần nữa, thực theo thủ tục dành cho tập trang 10 Work on your own or with a partner Use the framework in Exercise to write explanations of three desserts Then read your explanations to another student or group of students They should try to guess what dessert you are explaining Together discuss the wording of your explanations: if they are accurate, if there is enough information, and so on Làm việc m ột m ình với bạn học Sử dụng khung tập dể viế t phần g iả i thích ba tráng miệng Sau đọc phần g iả i thích cho m ột m ột nhóm học viên khác nghe Họ nên cố gắng dốn xem trá n g m iệng bạn dang g iả i thích Cùng thảo luận lờ i g iả i thích bạn: xem liệ u chúng xác khơng , có đủ thơng tin hay khơng, v.v 11 Use the framework below to compare desserts from the menu on page 57, like this: The chocolate brandy cake is richer than the cream caramel Sử dụng khung để so sánh trá n g m iệng từ thực đơn trang 57, này: 91 The chocolate brandy cake cherry and almond tart cream caramel fresh fruit salad sweeter richer lighter contains more than the is cream sugar sweet rich cream contains less sugar is less 12 Write down a list of six desserts for a menu, and compare them in the same way Viết m ột danh sách gồm sáu trá n g m iệng cho m ột thực đơn, so sánh chúng theo cách tương tự 13 Use the information ỉn the list in Exercise to describe various cheeses For example: Sử dụng thông tin danh sách hài tập để mơ tả phó mát khác Ví dụ: Brie is a rather mild, soft cheese Cheddar is a rather strong, hard cheese Gorgonzola is a strong, medium hard, blue cheese 14 Use the information from Exercise Take turns to be A (a customer) or B (a w aiter/waitress) Sử dụng thông tin tập Lần lượt thay p h iê n đóng vai A (khách hàng) B (nhân viên phục vụ) A Which is stronger: milder: harder: softer: the or the ? B Oh, the is stronger etc than the 15 Find the right description in column for each kind of coffee in column For example: (a) * Tìm phần mồ tả thích hợp cột cho m ỗi lo i cà phê cột Ví dụ: (a) = black white capuccino espresso decaffeinated/ decaf/Hag (f) Irish (9) Caribbean (h) Turkish (a) (b) (c) (d) (e) strong coffee combined with hot milk, with ground cinarrunon and nutmeg on top coffee with no caffeine in it strong black coffee; boiled with su g a r strong coffee with Irish whisky, brown sugar and cream coffee without milk or cream strong black coffee, made by forcing steam through the coffee coffee with milk or cream strong coffee with rum, brown sugar and cream 92 In the same way, describe any other kinds of coffee which are usual in your region Theo cách tương tựy mơ ta hất kỳ ì nại cà phờ khác phổ hiến vùng hạn 16 You will hear three orders for coffee Note down the orders, putting a tick (v^) in columns 4, or Bạn nghe phần gọ i cà phê Ghi gọi dó dặt dấu chọn ( S) vào cột 4y G Order No Types of coffee Details btzck v ifh _3 _ _ Before next course With next course After next course [HD 17 You will hear a waiter taking down two customers’ orders for the later stages of a meal Write down the order First, the waiter wants to know if the woman has finished her meat course Bạn nghe nhân viên phục vụ dang nhận gọi cứa hai khách g ia i doạn cuối bữa ăn Hãy viết gọi Trước tiên, nhãn viên phục vụ muốn biết liệ u người phụ nữ dã dùng xong th ịt hay chưa Woman Man 0-0 18 Study and then practise the waiter’s sentences Follow the procedure for Exercise on page Hãy nghiên cứu sau dó tập nói câu nhân viên phục vụ Thực theo thủ tục dành cho tập trang Follow-up Tiếp theo 19 Work with a partner who knows your language Take turns to be A or B A should say the names of dessert ingredients in your language; B should say the names in English, as quickly as possible For example: Làm việc với m ột bạn học biết ngôn ngữ bạn Lần lượt thay phiên dóng vai A B A nên i tên thành phần trá n g m iệng bàng ngôn ngừ bạn; B nên nói tên thành phần bàng tiếng A n h , nhanh tốt Ví d ụ : A: mantequilla fundida A: crème B: cream B: melted butter 93 20 Work with one or more students Write down the names of three suitable desserts for each of these types of customer: Làm việc với m ột nhiều học viên Viết tên ba trán g m iệng thích hợp cho m ỗi lo i khách hàng sau đây: (a) diabetic (b) on a low-fat diet (c) Jewish, having had meat for the main course (d) with ulcers (e) loves really sweet desserts (f) wants something light You will use these lists in Exercise 21 Bạn sử dụng danh sách tập 21 21 Work with a partner Using the lists you drew up in Exercise 20, take turns to be A (a customer) and B (a walter/waltress) B should answer A’s questions Làm việc với m ột bạn học Sử dụng danh sách mà bạn thảo bải tập 20, thay phiên đóng vai A (khách hàng) B (nhân viên phục vụ) B nên trả lờ i câu hỏi A A I'm diabetlc/l have ulcers, etc What could I have? Which Is sweeter/etc.? Which contains less sugar/etc.? B I'd suggest the The is sweeter/etc than the The contains less sugar/etc than the 22 Role-play ỉn groups Draw up a menu for the later stages of a meal, or use ar existing menu Practise giving and taking orders for desserts, cheese, coffee and liqueurs Include customers who ask for explanations or advice Đóng vai theo nhóm Phác thảo thực đơn cho g ia i đoạn sau bửa ăn dùng m ột thực đơn có Tập gọi nhận cho trá n g m iệng , phó m át, cà phê rượu Bao gồm khách cần g iả i thích cần lờ i khuyên Language reference Tham khảo ngôn ngữ Types of desserts/sweets a cake, a mousse, a pudding, a pie (= with pastry on top, Brit.E; with or without pastn on top, Am.E), a tan (= without pastry on top, Brit.E) Ingredients in desserts Fruits ( countable): apples, apricots, cherries, oranges, peaches, pears, plums Nuts (countable): almonds, pistachios, walnuts ( uncountable): coconut Dried fruit ( countable): currants, raisins, sultanas ( uncountable): mixed dried fruit Other basic ingredients ( countable): eggs, egg whites, egg yolks (uncountable): butter, chocolate, cream, flour, milk, sugar 94 Flavourings (uncountable): cinnamon, coffee, chocolate, ginger, nutmeg, rum, vanilla Prepared elements ( uncountable): batter, ice cream, jam, jelly, meringue, choux pastry, flaky pastry, short pastry Preparation of ingredients Chopped nuts, ground almonds, grated nutmeg, shredded coconut, sliced apples, mixed dried fruit, whipped cream, beaten eggs/egg whites, tinned peaches, apples dipped in batter, stewed fruit Describing desserts/sweets cold, hot, sweet, rich, fattening, heavy, light; contains (no) sugar/flour Describing fru it raw, fresh, dried, cooked, baked, poached, stewed Describing cheeses strong, (rather) mild, (medium) hard, (medium) soft, blue, cream Types of coffee black, white with cream/milk, cappucino, espresso, Irish, Caribbean, Turkish, decaffeinated/decaf/Hag Compound nouns apricot sauce, fruit pie Comparing The Gorgonzola is stronger than the Brie The chocolate cake contains more sugar than the fruit salad The fruit salad is less rich and contains less sugar than the chocolate cake Polite questions Will that be sufficient, Sir/Madam? (Have you finished? Informat) Would you like dessert? 95 UNIT LATER STAGES OF THE MEAL c TOPIC ) THE FOOD YOU EAT THỨCAn MÀBANAn the general word for things that people usually eat: food (noun U) * There's not muchfood in thefridge! * food and drink * babyfood food that you have or want to have on a particu-lar occasion: something to eat * Would you like something to eat? the flavour o f a particular food or drink: taste * / don }t know what you put in it but i t ’s got a really strange taste anything which a person can eat is edible; opposite : inedible ■food which is eaten at a particular time o f the day: meal a small meal, for example a sandwich, that you can eat between main meals: snack light food and drinks served in public places: (rather form al) refreshments* Light re­ freshments w ill be available the food that a person usually eats: diet (noun C /U ) * People who live on the East coast o f Africa have a diet mainly o f fish and rice * A healthy diet is important fo r a long life * a balanced diet (= having a healthy variety o f different kinds o f food) * illnesses caused by poor diet when you eat only certain foods, for ex­ ample because you want to lose weight or for medical reasons, you follow a special diet * a high fib re diet * a low calorie diet • to have sth as your only food: live on sth * They live on fish and chips! to eat or drink less o f sth: cut * down on sth * I'm cutting down on sugar to avoid eating or drinking sth; keep* off sth * He's going to try and keep o fffa tty foods fo r a while food that you need to stay healthy, nour­ ishment (noun U); to give sb nourishment: nourish sb; food which is good and healthy is nourishing, nutritious * You can't ju st eat sweets and crisps -you need to get some proper nourishment * a nutritious meal - the food that you eat and the way it affects your health: nutrition (noun U) * I ’m study­ ing food and nutrition at college ■ EATING j i LOT AN NHIEU - to eat too much: overeat* - a person who eats too much is greedy; nouns ([}): greed, greediness * You ’re only allowed one biscuit, not three - don't be so greedy * I 've never seen such greediness she ate the whole cake herself - a person who eats too much: glutton, (in ­ fo rm a l) pig * G r e e d y p ig ! - to eat a lot, in a greedy way: gorge yourself (on sth), (informal) make* a pig of your­ self * There was so much to eat - ended up making a real pig o f myself ■ NOT EATING ENOUGH ẮN KHÔNG ĐỦ - a person who has not been given enough food is underfed - to have nothing or very little to eat: starve; noun (U): starvation; adjective: starving, (half-) starved * There are people starving a ll over the world * a famine (= a period when there is not enough food) leading to mass starvation o a starving child o Those poor animals - they look half-starved - the illness that people can have from not eating enough food: malnutrition (noun U) * to sufferfrom malnutrition - a person who is suffering from malnutrition is malnourished ■choosing to eat a little - to choose not to eat very much because you want to lose weight: diet, go*/be on a diet * / want to lose weight so I 'm going on a diet - to choose not to eat, for religious rea­ sons for example: fast; noun: fast * Mus­ lim s fa s t during Ramadan 96 ; topic ) WANTING TO EAT MUdNAN the desire or need for food; appetite {noun C lU) * Jack’s got a huge appetite - you’ d better make enough for four * / don think she’s w ell - she’s got no ap­ petite - to become hungry because o f working: work up an appetite - w hen you n eed or w ant to eat sth, you are h u n g r y , the fe e lin g that y o u w ant or need to eat: h u n g e r (noun U ) * I ’m hungry-what tim e’s dinner? * suffering from hunger - a bit hungry; p e c k ish * to feel a bit peckish - very hungry, fa m ish e d , r a v e n o u s , sta rv in g * I ’m absolutely famished Cto to 3) eating BANGAN - to send food or liquid out o f your mouth: m outh: eat* (sth) * I'm hungry 1really must spit* sth out have something to eat * Are you ready to - the wet substance in your mouth which eat now? helps you to chew and swallow the food: saliva (noun U) to take liquid into you r b o d y through your m outh: d r in k * (sth) - to pull a liquid into your mouth by making your lips into a round shape and pulling to eat and/or drink: ( formal) consume sth; your cheeks in; suck (sth) * You should noun (U): consumption * Onlyfood bought suck cough sweets slowly, not chew them here may be consumed on the premises to cut food w ith your teeth ; b ite* (Into sth f - to move your tongue across sth; lick sth * to lick an ice cream noun: b ite * She bit into her sandwich * Can / have a bite o f your apple? - to eat food very quickly; bolt sth (down), gobble sth (up) * D on’t bolt your food the am ount o f food y o u put in your mouth you ’ll get indigestion at on e tim e; a sm all am ount o f food ; m ou th ­ fu l * / 'm not really hungry, I ’ll just have a - to eat or drink sth very quickly; gulp sth mouthful ("down) * / woke up really late, gulped to break up food in yo u r m outh w ith your down my tea and ate my toast on the bus teeth: c h e w (sth) - to eat sth by taking small rites; nibble fatl to m ake fo o d or drink p ass into your body on) sth * She nibbled a piece o f cheese from your mouth: s w a llo w (sth ) - to give food to sb / sth: feed* sb / sth - to take food into you r b o d y through your - - - - C im T f) after eating SAUKHIAN manage sth * That was a lovely meal but l ’m afraid I can manage any more {informal) fu ll (up) * Would you like some more?"No thanks, it was lovely but I ’m - to change food in the stomach so that it can be used by the body; digest sth; noun full ’ (U): digestion; the system in your body - if y o u cannot eat any m ore, then you c a n ’t - w hen you h ave had e n o u g h to eat you are 97 w h ich c a u ses fo o d to be digested : digestive system * Small babies cannot digest solid up, (formal) vomit; to avoid vom iting: keep sth down * He can }t keep anything down - he was sick three times during the night and then he threw up again this morning - w h en yo u r sto m a c h hurts b eca u se it can­ ■MORE not d ig e st the fo o d , y o u have indigestion - i f yo u se e sth n ice to eat and the sm ell m akes {noun U) * Onions give me indigestion food - air that y o u s w a llo w w h en y o u are eating or drinking; th e g a s in y o u r stom ach : w in d {noun U) - to bring th e g a s up through you r mouth: belch, (informal) burp - the so u n d that y o u m ake w hen y o u bring g as up th rou gh y o u r m outh: belch, (infor­ mal) burp * to give a burp makes* your mouth w a ­ ter * Mm, that smells delicious, its really making my mouth water - to g iv e p e o p le o n ly a sm all am ount o f sth (n o t as m uch as th ey m ay want): ration sth; noun (\J): ration in g * During the war, food , clothes and petrol were a ll rationed * Ra­ tioning did not end until the 1950s - the am ount g iv e n to sb w hen there is not - to bring fo o d up through the m outh when you are ill: y o u feel hungry, it be sick (especially AmE) throw 98 en o u g h to g o round, for exam p le in a war: ration international credit card? Six SIXTH CUSTOMER: Can I use these German marks? You see I’ve got very few pesetas left WAITER: I’m not sure, Sir I’ll just ask the cashier Exercise 11 CUSTOMER: Could I have my bill, please? WAITER: Certainly, Sir One moment, please (Pause.) Here’s your bill, Sir CUSTOMER: Thank you What’s this item here? Number WAITER: That’s the cover charge, Sir CUSTOMER: I see And what’s this? Item WAITER: That’s the vegetables with your chicken, Sir CUSTOMER: Oh, the vegetables weren’t included? WAITER: No, Sir They were extra CUSTOMER: OK Now — I don’t understand this: you seem to have charged me twice for the dessert Look at items and 10 WAITER: I’ll just go and check it for you, Sir (Pause.) Yes, Sir, you’re right The cashier made a mistake I think you’ll find it’s correct now CUSTOMER: Thank you WAITER: We’re very sorry about this CUSTOMER: Oh, that’s all right Now: can I pay by traveller’s cheques? WAITER: Certainly, Sir We’ll give you the change in local currency, if that’s all right CUSTOMER: Oh, keep the change WAITER: Thank you very much indeed, Sir CUSTOMER: And I’d like a receipt WAITER: Certainly, Sir Unit 12: Complaints and other problems Exercise One CUSTOMER: Say, waiter! It’s terribly cold by this window Just feel the draught! Can you find us another table? WAITER: Yes, I’m sorry, Sir I’ll ask the Head Waiter about another table I’m sure we can find you something more suitable Two HEAD WAITER: Is there a problem, Madam? CUSTOMER: Yes, there certainly is We arrived twenty minutes ago and we still haven’t even seen the menu The service here is appalling HEAD WAITER: I’m extremely sorry, Madam There must be some mistake I’ll send you a waiter immediately, and we’ll make sure you enjoy your meal Three CUSTOMER: Say, waiter! I’m not happy with this steak WAITER: I’m very sorry, Sir What’s the problem? CUSTOMER: I asked for it well done, and it’s completely rare WAITER: I’m so sorry, Sir There must be some mistake I ll change it for you immediately Four 171 CUSTOMER: Excuse me I really can’t eat this fish It’s off WAITER: I’m very sorry, Madam I’ll take it away Would you like to order something else? Five CUSTOMER: Look! You’ve spilt soup all over my dress! WAITER: I’m extremely sorry, Madam I’ll bring some water and a napkin CUSTOMER: No! I want to speak to the Manager! WAITER: Very good, Madam MANAGER: I’m extremely sorry about this, Madam We’ll be happy to pay your cleaning bill, of course CUSTOMER: Oh, you will? In that case Six CUSTOMER: What you mean, you’re full and there’s no table in my name? I rang this afternoon and made a reservation HEAD WAITER: I’m very sorry, Sir There must be some mistake But we have a pleasant table in the Blue Room CUSTOMER: But I don’t want to be in the Blue Room I want a table here HEAD WAITER: I’m afraid that won’t be possible, Sir CUSTOMER: Well, I find this really irritating HEAD WAITER: I understand how you feel, Sir But we’ll try to make sure you enjoy your meal Unit 13: Banqueting arrangements Exercise BANQUETING MANAGER: Good afternoon Tessa Williams, Forest Hotel Banqueting Manager Can I help you? CUSTOMER: Yes, this is James Richardson, International Consultants Ltd I’m phoning to enquire if you could cater for a reception we’re planning BANQUETING MANAGER: I see For what day would that be, Mr Richardson? CUSTOMER: February 1st BANQUETING MANAGER: February 1st And for what time of the day? CUSTOMER: The evening BANQUETING MANAGER: What sort of function would it be, Mr Richardson? CUSTOMER: It’ll be a dinner party for our sales personnel from abroad BANQUETING MANAGER: I see And how many people would there be? CUSTOMER: There’ll be about twenty of us BANQUETING MANAGER: Yes, that would be possible CUSTOMER: I think your Fountain Room would be suitable BANQUETING MANAGER: Yes, that’s free then It’s a very pleasant room How much per head would you like to spend, Mr Richardson? CUSTOMER: Around L20 BANQUETING MANAGER: Would that include drinks, or would they be extra? CUSTOMER: Oh, they’d be extra BANQUETING MANAGER: Yes, well, that would be fine I’ll confirm those details in writing to you Do you have our banqueting information pack, Mr Richardson? CUSTOMER: No, I don’t BANQUETING MANAGER: Then I’ll send it to you with my letter of confirmation You’ll find a set of menus and a wine list in it We can discuss the menu and wines and any further details after you’ve seen it Could I have your address and telephone number, please? CUSTOMER: Yes, of course It’s 172 Exercise CUSTOMER 1: What size is your Statesman Two room? BANQUETING MANAGER: Our Statesman Two room? It’s about 1/2 metres square CUSTOMER 2: What you charge for microphones? BANQUETING MANAGER: There would be no charge for microphones CUSTOMER 3: W e’d like a video recorder How much would that be? BANQUETING MANAGER: The charge would be £10 per day Now answer the next five questions yourself You will hèar a tone (TONE) after each question Stop the tape and speak Then start the tape again One CUSTOMER 4: W e’ll be needing an overhead projector What you charge for that? (TONE) Two CUSTOMER 5: I think a flip chart would be useful How much would that be? (TONE) Three CUSTOMER 6: Now then How big is your Statesman Three room? (TONE) Four CUSTOMER 7: W e’d like a blackboard if it’s not too expensive What would you charge for that? (TONE) Five CUSTOMER 8: Can you tell me roughly how large your Statesman One room is? (TONE) Unit 14: Breakfast Exercise Customer CUSTOMER WAITRESS: CUSTOMER WAITRESS: CUSTOMER 1: I d like the Continental breakfast, please Yes, certainly, Madam 1: With orange juice With orange juice And what beverage would you like, Madam? 1: Oh, I guess I’ll have the decaffeinated coffee Customer WAITRESS: CUSTOMER WAITRESS: CUSTOMER WAITRESS: CUSTOMER WAITRESS: Which breakfast would you like, Sir? 1: Oh, I’ll have the Health breakfast, I think Right, Sir How would you like your egg done? 2: Mm, boiled How many minutes, Sir? 2: Three No, make it four Very good, Sir Customer CUSTOMER 3: This May Fair breakfast looks pretty terrific I think I’ll go for that 173 WAITRESS: Fine, Sir What juice would you like? Orange or grapefruit? CUSTOMER 3: Urn, grapefruit And I’ll have coffee, please Exercise WAITRESS: Good morning, Sir Are you ready to order? CUSTOMER: Yes, thanks I'll have the English breakfast WAITRESS: Very good, Sir CUSTOMER: i’ll have grapefruit juice, to begin with WAITRESS: Grapefruit juice And then would you like cereal, fruit or yoghuirt? CUSTOMER: Cereal, please What cereals you have? WAITRESS: We have Rice Krispies, All Bran, Weetabix, cornflakes and porridge CUSTOMER: Weetabix, please And I’ll have my eggs scrambled WAITRESS: Scrambled What would you like your eggs served with, Sir? Bacon or ham? CUSTOMER: Bacon, please And I won’t have the sausage but I’d like the tomato WAITRESS: Very good, Sir And what would you like to drink? CUSTOMER: Tea, please Exercise CUSTOMER: Good morning! (PAUSE) CUSTOMER: Yes, I am I’ll have orange juice please (PAUSE) CUSTOMER: I don’t think I want any cereal I’ll have one of your fruit dishes Let me see What have you got? (PAUSE) CUSTOMER: Right I’ll have the fruit salad Then have boiled eggs (PAUSE) CUSTOMER: Three minutes, please (PAUSE) CUSTOMER: Oh, nothing, thanks I’ll have them on their own And what drinks you have? (PAUSE) CUSTOMER: OK I’ll have decaffeinated coffee Right! Thanks very much Unit 15: Applying for jobs Exercise MR ROVER: Come in, please Ah, James King? JAMES: Yes, that’s right, Sir MR ROVER: Hello! JAMES: Good afternoon, Sir MR ROVER: Do sit down JAMES: Thank you MR ROVER: Right Well, now, I wonder — what you know about Purcelll Court? JAMES: I know that it’s part of the Inter-Metropolitan chain, that it has a hi*gh-class clientele, and that most of the work is for conferences MR ROVER: Yes, that’s right We have 42 bedrooms, and six de luxe suites The restaurant scats 60 covers There are three bars and a lounge, and there’s also a swimming pool, a squash court, and a golf course Then, urn, let’s see your duties Your main duties would be the total service for six tables, that wl Student B (a) You work at the Deep Sea Restaurant Student A, a customer, rings to make a reservation Politely ask the following questions and make the requests Note down the information What day? What time? How many people? Table near the band? Name? How you spell that? Repeat that (b) You are Dr Al-Dabar (in Exercise 5), and you are on the telephone to the Deep Sea Restaurant, where Student A is a waiter/waitress Answer his/her questions (c) Continue as in (a) and (b), but in (b) pretend to be different customers, and be ready to answer B’s questions Unit Exercise 17 Student B 176 (a) You are a customer A is a waiter/waitress Use the customer’s words in Exercise 16 to ask B about Ratatouille (b) You are a waiter/waitress A, a customer, will ask you questions about Wiener Schnitzel Use the waiter’s words in Exercise 16 to help you to explain’ it Wiener Schnitzel: fried veal Main ingredient: veal A dditional ingredients: flour, egg yolks, breadcrumbs Preparation: slice veal very thinly Method of cooking: dip veal in flour, egg yolks and breadcrumbs; then fry in butter Accom panim ents: serve with sauté potatoes and a green salad Unit 13 E x e r c ise 10 Student B (a) You are John/Jane Long, the Sales Manager of International Hire-a-Car Inc., and you are discussing details about a dinner dance for company executives with A, a banqueting manager Answer A’s questions This is what you want: Table service Small individual tables for No place cards A small band and dancing Red, white and blue flowers Menu cards decorated with an antique car A photographer The bill should be sent to you (b) You are a banqueting manager, and student A is John/Janet King, Marketing Manager of Far Eastern Travel Ltd Ask these questions, and note A’s answers You will use your notes in Exercise 11 What sort of service would you like? What about music? What sort of table decorations would you like? ‘What sort of design would you like for the menus? Would you like a photographer? Do you have any special wishes a s regards food? How will you be paying? 177 PHỤC L Ụ C APPENDIX - Bảng kê thành phần thực phẩm nguyên liệu cách c h ế biến Những cách viết tắt dùng: u: không đếm được; c: đếm được; pl: số nhiều; Am.E: tiếng Mỹ Tiếng Anh Tiếng Việt Tiếng Pháp Tiếng Tây Ban Nha Meat T hịt Viandes Carnes bacon (u) beef(u) ham (u) lamb (u) mutton (u) pork (u) veal (u) Thịt mờ Thịt bò jambon Thịt cừu non Thịt cừu Thịt heo Thịt bê lard, boeuf jambon, agneau mouton porc veau tocino res jamón cordero carnero cerdo ternera O ffa l, Đồ lòng Abats Menudos brains (c, pl) hearts (u/c) kidney (u/c) liver (u/c) oxtail (u) sweetbread (u) tongue (u/c) óc tim trái cật gan bị lách lưỡi cervelle coeur rognon foie queue de boeuf ris langue sesos corazón rinon hígado rabo de vaca mollejas lengua Poultry Gia cầm V olaille Aves chicken (u/c) duck (u/c) duckling (u/c) goose (u/c) turkey (u/c) gà vịt vịt ngỗng bồ câu gà tây poulet canard caneton oie pigeon, dinde, pollo pato pato joven ganso pichón pavo Game Thú săn Gibier Caza hare (u/c) partridge (u/c) pheasant (u/c) quail (u/c) rabbit (u/c) venison thỏ gà gô chim trĩ chim cút thỏ hoẳng lièvre perdreau faisan caille lapin chevreuil liebre perdiz faisán cordoniz conejo ciervo, venado pigeon (u/c) 178 Poisson Pescados anchtovy (u/c) (-ies) cá môi carp (u/c) cá chép cavia.r (u) trúfng cá muói cod (iu) cá tuyet eel (u/c) lirón haddock (fresh)(u) cá tuyet halibut (u) cá bon herring (u/c) cá trích plaice (u/c) cá bon roe (u/c) chúm trúfng cá sardine (c) cá sardine salmon (u/c) cá hoi trout (u/c) cá hoi sóng turbot(u) cá bon tuna (u) cá ngif (tieng Mÿ: tunny fish), whitebait (u) cá tráng nho anchois carpe caviar cabillaud anguille aiglefin flétan hareng plie laifance,oeufs sardine saumon truite turbot thon boquerones carpa caviar bacalao fresco anguila abadejo halibut (hipogloso) arenque platija lecha, lechaza sardina salmón trucha rodaballo atún blanchaille chanquetes S hellfish , etc Loái giáp xác v.u Crustacisés,, etc Crustáeos, etc clams (c, pi) crab (u/c) crawfish (u/c) crayfish (u/c) lobster (u/c) mussels (c, pi) octopus (u) oysters (c, pi) prawns (c, pi) scallop (c) scampi (c, pi) shrimps (c, pi) so cua torn ron g torn sơng tơm hum trai com miíc háu tôm tôm hum tôm palourdes crabe langouste écrevise homard moules poulpe htres crevettes roses coquille St Jacques langoustines crevettes grises almejas cangrejo de mar langosta cangrejo bogavante mejillones pulpo ostras gambas concha de peregrino cigalas camarones Vegetables Rau Légumes Verdu ras artichoke (c) asparagus (u) aubergine (u/c) (tieng Mÿ: eggplant), avocado (u/c) beans (broad)(c, pi) beans (french)(c,pl) beetroot (u/c) broccoli(u) Brussels sprouts (c, pi) cabbage Atisô Màng tây cà tim artichaut asperges; aubergine alcachofa espárragos berenjena trái lê tàu dâu tàm dâu que eu câi difông câi cai bàp Bi avocat fever haricots verts betterave brocolis choux de Bruxelles aguacate habas judias verdes remolacha brécoles coles de Bruselas cai bàp chou col Fish Cá SÔ 179 zanahorias coliflor apio mazorca de mii¿ calabacines pepino puerros lechuga champiñones aceitunas cebolla guisantes patatas patatas asadas al homo patatas fritas puré de patatts cải củ rau épinard cà chua củ cải trắng xà lách xoong carottes chou-fleur céleri mais en épi courgettes concombre poireaux laitue champignons olives oignon petits pois pommes de terre pommel de terre au four pommes frites, purée de pommes de terre radis épinards tomate navet cresson Fruits T rá i Fruits Frutas apple (u/c) apricot (c) banana (u/c) black berry (c)(-es) black currant (c, pi) red currant.(c, pi) cherry (c) (-ies) date (c) fig (c) grapefruit (u/c) grape (c) lemon (u/c) melon (u/c) orange (u/c) peach (c) (-es) pear (c) pineapple (u/c) plum (c) raspberry (c)(-ies) strawberry (cX-ies) water melon (u/c) táo mơ chuối dâu lý đen lý đỏ anh đào chà vả bưởi nho chanh dưa tây cam đào lê thơm (dứa) mận dâu mâm xôi dâu tây dưa hấu pomme abricot banane mure cassis groseille rouge cerise datte figue pamplemousse raisin citron melon orange pêche poire ananas prune framboise fraise pastèque manzana albaricoque plótano zarzamora grosella negra grosella roja cereza dátil higo toronja uva limón mélón naranja melocotón pera ananás, pina ciruela frambuesa fresa sandía carrots(c) cauliflower (u) celery (u) corn on the cob (u) courgettes (c) cucumber (u) leeks (u) lettuce (u) mushrooms (c) olives (c) onion (u/c) peas (c, pi) potatoes (u/c) (-es) baked potatoes (c) củ cà rốt cải rau cần tây bắp non bí non dưa chuột hành tây rau diếp hành ô-liu củ hành đậu petits pois khoai tây khoai tây đúc lò potato chips (c, pi) mashed potatoes (u/c, pi) radish (c) (-es) spinach (u) tomato (u/c) (-es) turnip (u/c) watercress (u) khoai tây chiên khoai tây nghiền 180 rabanitos espinacas tomate nabo berros Nuts Quả hạch Noix Nueces almond (c) Brazil nut (c) chestnut (c) coconut (u/c) hazelnut (c) pecan (c) pistachio (c) peanut (c) walnut (c) hạnh hạch Braxin hạt dẻ dừa phỉ mạy Châu Mỹ hạt đào lạc đậu phơng óc chó amande noix de Brésil marron noix de coco noisette pacane pistache cacahuète noix almendra castaña de Para castaña coco avellana pacana pistacho cacahuete nuez Eggs Trứng Oeufs Huevos boiled eggs (c) trứng luộc nước sôi œufs la coque soft boiled eggs (c) hard boiled eggs (c) fried eggs (c) (Am.E = eggs sunny side up poached eggs (c) scrambled eggs (c) trứng luộc lòng đào œufs mollets trứng luộc chín œufs durs trứng ơ'pla œufs sur le plat huevos pasados por agua huevos blandos huevos duros huevos estrellados egg white/white of egg (u) egg yolk/yolk of egg (u) trứng chần nước sôi œufs pochés trứng đánh lên œufs brouillés đem chiên lòng trắng trứng blanc d’œuf huevos escafaldos huevos revueltos clara de huevo lòng đỏ trứng jaune d’œuf yema de huevo Dairy products Sản phẩm sữa Produits laitiers Productos lácteos cream (u) cheese(u) milk (u) yogurt(u) kem phó mát sữa ya ua (yaourt) crème fromage lait yaourt nata, crema queso leche yogurt Fats and Oils Mỡ dầu Matières grasses Materias grasas butter margarine oil bơ mạc ga rin dầu beurre margarine huile mantequilla margarine aceite Cereals and cereal products Ngủ cốc sản phẩm ngủ cốc Céréales et produits céréaliers Cereales y productos de cereales barley (u) maize (u) (Tiếng Mỹ = corn) oats (c, pi) wheat (u) flour (u) bread (u) lúa dại mạch bắp orge mais cebada maíz lúa yến mạch lúa mì bột bánh mì avoine blé farine pain avena trigo harina pan 181 (bread) roll (c) rice (u) bánh mì ổ nhỏ lúa gạo petit pain riz panecillo arroz Condiments Gia vị Condiments Condimentos salt (u) pepper(u) mustard (u) vinegar(u) muối tiêu mù tạt giấm chua sel poivre moutarde vinaigre sal pimienta mostaza vinagre Herbs,etc Rau thơm Fines herbes Finas hierbas basil (u) rau húng quế bay leaves (c, pi) nguyệt quế chervil (u) rau cerfeuil chilli (u/c) (-es) ớt (tiếng Mỹ = chile/chiles) chives (c pi) hành garlic (u) tỏi mint (u) bạc hà parsley (u) ngò rosemary (u) hương thảo sage (u) xô thơm tarragon (u) ngải thơm thyme (u) rau xạ hương basilic laurier cerfeuil piment albahaca laurel perifollo chile ciboulette ail menthe persil romarin sauge estragon thym cebollino ajo menta, hierbabuena perejil romero salvia estragón tomillo Spices Gia vị Epices Especias cloves (c,pl) cinammon (u) nutmeg (u) mace (u) ginger (u) saffron (u) vanilla (u) đinh hương quế nhục đậu khấu vỏ nhục đậu khấu gừng nghệ vani clou de giroile cannelle muscade macis gingembre safran vanille clavo canela nuez moscada macis jengibre azafrán vainilla Dessert ingredients Thành phần tráng miệng Ingrédients pour desserts Ingrediented para dulces honey (u) jam (u) sugar (u) chocolate (u) mật ong mứt đường sôcôla miel confiture sucre chocolat miel mermelada, confituna azúcar chocolate Sauces (u) Nước sốt Sauces Salsas (salad) dressing u) ném gia vị xà lách gravy (u) mayonnaise lu) nước dùng mayonnise assaisonnement (salade) jus (de vicande) mayonnaise condimento (de ensalada) jugo de carne mayonesa 182 Linh tinh batter (u) dough (u) dumpling (c) ice cream ( u/c) jelly (u/c) meringue (u:c) bột nhào để chiên pâte frire bột nhào pâte bánh bao gnocchi kem glace mứt gelée bánh lòng, meringue trắng trứng kem đánh dậy mousse (u/c) mousse omeleư omelette (c) trứng chiên omelette omelette bánh kíp pancake (c) crêpe (giống bánh đa) pasta lu) pâtes bột nhào pastry (u) pâte bột nhào pie (u/c) bánh pâté, bánh pâte nướng nhân salad (u/c) salade xà lách sausages (u/c) saucisses xúc xích soufflé (u/c) bánh phồng souillé stew (u) sauté hầm ninh tart (tiếng Mỹ = pie) bánh kem mứt tarte batido masa ñoquis helado gelatina merengue Adjectives describing food Tính từ mơ tả thức ăn Adjectifs utilises pour décrire des aliments Adjectivos describiendo alimentos bitter cold cooked (= not raw) creamy fattening fresh (= not dried/ tinned, etc.) heavy hot (= not cold) hoưspicy light (=not heavy/rich) pickled raw rich salty smoked sour/tart sweet tinned (tiếng My = canned) đắng lạnh chín nhờn, sánh nở lớn tươi (= khơng khơ /đóng hộp, v.v.) nặng nóng (= khơng lạnh) cay/có gia vị cay lỗng (= khơng đặc, đậm) ướp sống đậm mặn xơng khói chua đóng hộp amer froid cuit onctueux grossissant frais amargo frío cocido untuoso que engorda fresco lourd chaud piquant léger pesado caliente picante ligero mariné cru riche salé fumé aigre sucré en conserve marinado crudo indigesto salado ahumado agrio azucarado en conserva 183 mousse tortilla crepa pastas italianas masa, pasta pastel ensalada salchichas soufflé estofado tarta Verbs describing ways o f cutting (past part in brackets) Động từ mô tả Les differentes Distintos modos de cách cất fasons de découper cortar (động tính từ khử dấu ngoặc) chop (chopped) cut(cut) fillet (filleted) chặt(được chặt ra) hacher(haché) cắt (được cắt ra) couper (coupe) lạng (được lạng ra) découper en filets (découpé ) xát (được xát ra) rârer (râpé) xay (được xay ra) moudre (moulu) nghiền nhừ faire en puree grate (grated) grind (ground) slash t mashed) picar (picado) cortar (cortado) cortar en filetes (cortado) rallar (ralladol moler (molido) hacerlo puré (dược nghiền nhừ ra) mince (minced) peel (peeled) slice (sliced) slice (sliced) bầm (được bầm ra) hacher (haché) picar (picado) lột vỏ (được lột vỏ ) éplucher (épluché) pelar (pelado) cắt miếng mỏng couper en tranches trinchar (trinchado) (được cắt miếng mỏng) rebanar (rebanado) cắt khoanh couper Verbs describing ways o f cooking (được cắt thành khoanh) Động từ mô tả cách nấu nướng bake (baked) nướng lị, đúc lị (nướng) nấu sơi (nâu sơi) om (om) chiên (chiên) nướng (nướng) boil (boiled) braise (braised) fry (fried) grill (grilled) (Am.E = broil broiled) chần nước sôi poach (poached) (chần) en rondelles Les différentes cuissons Distintos modos de cocción cuire au four (cuit) cocer al horno (cocido) hervir (hervido) estofar (estofado) freír (frito) emparrillar bouillir (bouillil étuver (etuve) frire (fritv) griller (grillé) (a la parrilla) pocher (poché) hervir (hervido) - nướng, quay (nướng, quay) áp chảo (áp chảo) rôtir (rôti) asar (acado) faire sauter (sauté) saltear (salteado) Miscellaneous verbs describing preparation Những động từ khác mô tả cách chế biến Les fiffércntes prèp Distintos modos preparación orations beat (beaten) whip (whipped) fill (filled) flavour (flavoured) đánh cho (đánh lên) rót đầy (rót đầy) nêm gia vị (nêm gia vị) trình bày (trình bày) trộn (trộn) nhồi nhấn (nhồi) fouetter (fouette) batir (batido) remplir (rempli) assaisonner (assaisonné) garnir (garni) mélanger (mé langé) faciz (farci) rellenar (rellenado) sazonar (sazonado) roast (roast) sauté (sauté d/sautéed) garnish (garnished) mix (mixed) stuff (stuffed) 184 guarnecer (guarnecido) mezclar (mezclado) rellenar (rellenado) GIÁO TRÌNH GlfiO TIẾP TIẾNG NNH NHÀ HÀNG QUỐC TẾ NGUYỄN THỊ TUYẾT C h ịu trá c h n h iệm xu â't b ản : Mai Thời Chính In 1000 Khổ 13x19 cm In tậi Xí nghiệp in Ngọc Hoan, số ĐKKHXB: 550/XB-QLXB Cục Xuất xác nhận ngày: 28/3/2008 Quyết định xuất số: 253-2008/CXB/900-08/TN In xong nộp lưu chiểu quý 1/2009 ... Exercise 12 Lập m ột danh sách (bằng ngôn ngữ riêng bạn, bạn muốn) vấn đề mà khách hàng gây cho nhân viên nhà hàng Ví dụ: A customer arrives in a swimsuit So sánh danh sách bạn với danh sách học... Lập m ột danh sách năm điều mà khách hàng phàn nàn nhà hàng Làm việc với m ột bạn học Lần lượt thay phiên dóng vai A (nhân viên phục vụ) B (m ột khách hàng) B nên phàn nàn m ột điều nằm danh sách... adapting language from Exercises and Trong tập bạn lập danh sách vấn đề mà khách hàng đưa nhà hàng Sư dụng danh sách bạn làm việc với bạn học B (khách hàng) nên nêu vấn đề Sau A (nhản viên phục vụ) B